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micbrew, i just use my standard 5 burner bbq. I use an "amaze smoke generator' http://www.mistygully.com.au/amazen-cold-smoke-generator/ Strip out everything in the bbq except for one gas burner (on the far left) and the grill racks. Light the gas burner at one end, meat at the other with a...

I'm a dick, I did mean magnum.... I have never used mosaic. Yes magnum is what I meant, just something with little flavour to bitter and then go with my chinook.... Thanks Beercus

So maybe use mosaic up to 25IBU from 60 mins, then do chinook at no chill (20min) and dry hop. Thanks Beercus

Harvested 300g chinook yesterday, drying as I write. Thinking about making a chinook ( single hop) pale ale and was wondering if I go with the 13%alpha and leaf as stated by brew smith or should I adjust... First time brewing with my own hops, also first time brewing with chinook..... Thanks...

i can not see what it is made of. Is it food safe?

Nah its 2x #417 with 2 in each pack. I will receive 4. Beercus

OK made an account on the above website, ordered all the possible silicone o-rings and the shipping was $7.25 Paypal as well! Should be right for o-rings for a while! If anyone is close to Eltham North, Vic and wants some keg o-rings we can halve the order. Or I could arrange shipping at your...

good, when i did it, it came up and said 'this seller does not combine shipping' Ill try again. Thanks Beercus

If you are using a stone then this eBook will be your best guide. It is another hobby in its self. Before you know it you will be building your own Wood fired oven. In my WFO i use a very high hydration for all dough and add a little semolina to the dough. Forno Bravo is the best pizza forum...

Those of you doing pizza should look into beer pizza dough. Basically the water is replaced with beer in the dough making process. You just have to make sure your beer is warm to activate the yeast. Give it a go Beercus

I do most of my smoking on the Standard BBQ using an Amaze-Smoker. I find 1 element on low in my 6 burner bbq keeps the opposite end at around 90oC, perfect for ribs etc.... Beercus

I made a clone back in Nov last year. I posted it here then (see page 1) It was not great at the start. I have just recently chilled a couple of bottles and it has aged magnificently. A year in the bottle and now it is smooth with just enough spice, great carb and perfect head.... I'm glad now...

FENTS: That looks amazing.... f$%k now i'm hungry! That's a decent amount of meat for a beef rib... Melbourne Northern suburbs cant be to far from Eltham, ill be there soon.... Beercus

This ebay seller will no longer combine shipping. beercus

Competition should always be healthy for the consumer. good to see. Beercus

I think green mould is ok.... Wipe it off with vinegar and continue on.... Black, yellow or red mould chuck it. White and green all good. I have taken to spraying my salami with good mould to reduce chances of bad mould. My pancetta had some white mould on the outside, all good as it was hung...

Manticle, do you find the nitrite free bacon taste different? I understand that Nitrite will affect colour but does it affect taste? I do not think i have ever tasted nitrite free bacon. I have no issues with Nitrite being a health issue (the nitrite/nitrate cancer link is bullshit) and do not...

dog, I buy all my meat from the Preston market. Not sure if you have something similar out your way... BRISKET: while the topic has come up, what do you ask your butcher for when you want an american style brisket. What do we call that cut of meat in OZ? is it a special cut that you need to...

If you can not cook/smoke straight away then you can just rinse, dry and leave in the fridge. It is cured and will not go bad, for a while.. Beercus

Don't care what it looks like. Taste is king.....